Roasted Rabbit Recipe

Prepare rabbit

Pat the rabbit dry with paper towels. If not already cut, butterfly the rabbit or ask your butcher to split it into saddle and fore-quarters so it lays relatively flat.

In a bowl, whisk together 1/4 cup olive oil, 1/4 cup dry white wine, minced garlic, chopped rosemary, thyme, lemon zest and juice, Dijon mustard, honey, 2 tsp salt and 1 tsp freshly ground black pepper until emulsified.

Place the rabbit in a shallow dish or resealable bag and pour half of the marinade over it, reserving the other half. Massage marinade into the meat so it gets into joints and cavities. Cover and refrigerate for at least 2 hours or up to overnight. If short on time, let marinate 30–45 minutes at room temperature.

When ready to roast, preheat oven to 400°F (200°C). Take the rabbit out of the refrigerator 20–30 minutes before cooking to come closer to room temperature.

Toss carrots, onion, celery and potatoes with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper in a large bowl until evenly coated. Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet to form a bed for the rabbit.

Place the rabbit on top of the vegetables, skin-side (or outer-side) up. Brush or pour the reserved marinade over the rabbit. Tuck any loose flaps of meat and arrange legs for even roasting. If you like crisp skin and additional color, drizzle another 1 tsp olive oil over the rabbit.

Roast in the preheated oven for 25 minutes, then reduce heat to 375°F (190°C). Continue roasting for another 20–30 minutes, depending on the size of the rabbit, or until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C). Total roasting time typically 45–55 minutes. Baste the rabbit once with pan juices halfway through the second interval.

If vegetables are browning too quickly, loosely tent the pan with foil. If the rabbit is browning unevenly, rotate the pan halfway through roasting.

Once the internal temperature reaches 160°F (71°C), remove the pan from the oven. Transfer the rabbit to a cutting board, cover loosely with foil and rest 10–15 minutes (carryover will bring temperature to safe range and juices will redistribute).

While the rabbit rests, place the roasting pan over medium heat on the stovetop (or transfer pan juices to a skillet). Carefully skim off and discard any excess fat, leaving browned bits and about 1–2 tablespoons of juices.

Deglaze the pan with 1/2 cup dry white wine or chicken stock, scraping up browned bits with a wooden spoon. Let reduce by half (about 3–4 minutes).

Off the heat, whisk in 1 tablespoon cold unsalted butter to emulsify the sauce and season with chopped parsley, salt and pepper to taste. Strain if desired.

Carve the rested rabbit into portions (saddle into loins, separate legs) and spoon the pan sauce over the meat and vegetables before serving.